Browned Butter Chocolate Chip Cookies
Browned Butter Chocolate Chip Cookies are thick, crunchy chocolate-chip-stuffed cookies that look and taste like Mom used to bake.
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Ingredients
- 1 stick unsalted butter
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 Tablespoon Vanilla Bean Paste or vanilla Extract
- 1½ cups flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp instant coffee
- 1¼ cups chocolate chips
- Sea salt flakes to sprinkle on top -optional
Instructions
- Preheat oven to 350, prepare your cookie sheets with parchment paper or Silicone mats.
- Put the butter in a small saucepan over a low heat and cook until it starts to bubble and has turned a lovely golden brown color. Take off the heat and set aside to cool to room temperature.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and coffee.
- When the butter has cooled, cream it together with the sugars until combined.
- Add the egg and vanilla and beat again.
- Fold in the dry ingredients, followed by the chocolate chips.
- Chill the mixture in the fridge for any time between 30 minutes and 24 hours. I chilled 1 hour for the first batch and 24 for the second.
- Using an ice cream scoop or a cookie scoop, place spoonfuls of the dough on the baking sheet and, if desired, scatter a little sea salt on top. (I did not)
- Bake for 8-10 minutes until the edges of the cookies just start to turn golden brown and are firm to the touch.
- Allow to cool on the baking tray for 10 minutes before transferring to a wire rack. This is important because they continue to cook and get firm, also, they won't fall apart when you try to remove them
- Pour a glass of milk or brew a cup of tea and enjoy! Oh, and share with a friend!